PANTRYFLEX

blend · mayo

★★★ KITCHENPrep 10 min

Butterquay Salsa

Independent adaptation of a publicly published Carme Ruscalleda recipe. Not affiliated with, sponsored by, or endorsed by Carme Ruscalleda.

A base for sandwiches, salads, and dips.

Ratio

Ratio by volume: Olive Oil 220 ml
Olive Oil 220 ml

Ingredients

  • Olive Oil — 200 g EVOO
  • Garlic — ½ garlic clove
  • Egg — 1 egg
  • Octopus Broth — 200 g octopus cooking broth
  • Potato Cabbage — 200 g potato–cabbage cooking broth
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Butterquay Salsa wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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First run is small.

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Provenance

Carme Ruscalleda. Catalan. Cited awards include: Michelin 3* (Sant Pau, historical).

Originally published as Salsa Cremosa de Ajo.

Adapted from a Carme Ruscalleda recipe (Carme Ruscalleda / ruscalleda.cat bombas).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Carme Ruscalleda / ruscalleda.cat bombas (published as “Salsa Cremosa de Ajo”). Full citation lives in Provenance.

Companion jar